Lobster is expensive; however, there is a way to showcase and exalt these crustaceans without breaking the bank. Try my Lobster Vol-au-Vent, which are lobster medallions in a Bechamel dill sauce, set into lovely puff pastry cups. First, boil the lobster tails and slice the tail meat into medallions, with a light dash of squeezed lemon. Then, prepare the Bechamel sauce with equal parts of butter and flour, to make a roux and then incorporate hot whole milk (or half and half milk) by slowly but vigorously stirring. Season with kosher salt. (Puff pastry cups can be found in the freezer section of your grocery store.) Add the cooked lobster medallions to the baked puff pastry cups and ladle the Bechamel sauce over the lobster medallions to fill the Vol-au-Vent cups and sprinkle with dill. Voila! How simply marvelous to have a seaside springtime dinner in an edible cup! © Kelly McBride Loft